Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Abstract

This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic bacteria, psychrotrophic, Pseudomonas spp., Aeromonas spp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium (Clostridia), and Photobacterium phosphoreum in muscle, skin, and gills, evaluating their seasonal differentiation. Two different statistical models were used to analyze microbiological growth.Simultaneously, physicochemical parameters such as the temperature, pH, biological oxygen demand (BOD 5 ), total dissolved solids, salinity, ammonia nitrogen, and total phosphorus content of growing waters were analyzed. The results showed that by the end of the storage time, specific spoilage bacteria (SSB) such as Pseudomonas spp., Aeromonas spp. and S. putrefaciens as H 2 S-producing bacteria were dominant in sea bream harvested in temperate water in the Canary Islands. Muscle tissue had least contamination, followed by skin and gills. The values of the analyzed seawater parameters were constant during the four seasons, except that the temperature showed a small difference between winter and summer. Seasonal effects were observed among the fish analyzed, suggesting that the lower levels of contamination detected in winter may have been due to the slight difference observed in water temperature in that season.

Eating jellyfish: safety, chemical and sensory properties

“…In the present study, despite not being included in the regulations, Aeromonas hydrophila and Vibrio spp. were also screened because they are widely cited as specific contaminants of marine fish stored under aerobic conditions, and L. monocytogenes was included because it is the most deadly zoonosis worldwide…”

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream

“…Nonetheless, the high perishability of fish has also been well identified, being manifested in the form of various post mortem deterioration processes and resulting, essentially, in a short shelf-life of fresh fish even under conditions of storage in ice (Cakli et al, 2006(Cakli et al, , 2007Carrascosa et al, 2016;Koutsoumanis, 2001;Koutsoumanis and Nychas, 2000;Parlapani et al, 2013Parlapani et al, , 2014. Fish freshness has been regarded as one of the most important aspects of raw fish quality definition (Cakli et al, 2006;Hassoun and Karoui, 2017) and is affected and delineated by several factors.…”

Rapid methods for assessing of microbiological quality and detection of adulteration in animal origin food commodities using spectroscopy-based sensors coupled with machine learning methodologies

“…Also, it has been well established, using both traditional and molecular techniques, that bacterial species of the genus Pseudomonas constitute the specific spoilage organisms of Mediterranean gilthead sea bream stored under aerobic conditions and at temperatures ranging from 0 to 15 °C (Carrascosa et al, 2016;Parlapani et al, 2014Parlapani et al, , 2013Tryfinopoulou et al, 2002;Koutsoumanis and Nychas, 2000;Koutsoumanis et al, 1999).…”

“…Indeed, skin is one of the fish sites (along with gills and viscera) with the highest bacterial contamination (Gram and Huss, 1996). Although microbial growth can also take place in fish flesh (Carrascosa et al, 2016), its exact role in the biochemical reactions taking place may not be easily discernible from that of autolytic processes which are expected to be extensive in fish muscle (Sone et al, 2011;Ghaly et al, 2010). Very limited research data are available with regard to the use of FTIR spectroscopy in fish freshness characterization, with most of the published studies being related to authentication and adulteration issues (Hassoun and Karoui, 2017).…”

“…Nonetheless, the high perishability of fish has also been well identified, being manifested in the form of various post mortem deterioration processes and resulting, essentially, in a short shelf-life of fresh fish even under conditions of storage in ice (Carrascosa et al, 2016;Parlapani et al, 2014Parlapani et al, , 2013Cakli et al, 2007Cakli et al, , 2006Koutsoumanis, 2001;Koutsoumanis and Nychas, 2000). Fish freshness has been regarded as one of the most important aspects of raw fish quality definition (Hassoun and Karoui, 2017;Cakli et al, 2006) and is affected and delineated by several factors.…”